Ingredients
Scale
Dough:
- 6 tablespoons coconut oil
- 1 teaspoon Truvia Brown Sugar Blend (equals 1/3 cup maple syrup)
- 1/4 tsp peppermint extract (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups blanched almond flour
- 1/2 cup vegan white chocolate chips
Coating:
- 2/3 cup vegan white chocolate chips
- 1 tbsp coconut oil
- 1/4 cup crushed peppermints
Instructions
- Place the coconut oil in a medium microwave-safe bowl, heat until melted.Using a fork or whisk, mix in the stevia, vanilla, and kosher salt.Add the almond flour, mixing it in with a fork and then lightly kneading the dough with your hands until smooth.
- Fold in the white chocolate chips.Place the dough in the freezer for 5 minutes to help it set and make it easier to work with.
- Divide the cookie dough into 6-12 pieces. Using your hands, shape each part into a smooth ball.
- The dough will be oily and sticky, but not impossible to work with.Add the remaining white chocolate chips and coconut oil to a microwave save bowl. Heat for 1 minute, stirring every 15 seconds until fully melted and combined.
- Roll the cookie dough balls in the white chocolate and then place on parchment paper.
- Top with an additional coating of white chocolate if needed. Sprinkle crushed peppermints while still wet. Allow to set. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 minute
Nutrition
- Serving Size: 1